Laksa Lemak with Chicken (Shellfish-Free)

Ingredients

• 1 lb Chicken Thighs (boneless, skinless)
• 2 cans (13.5 oz each) Coconut Milk
• 12 oz Rice Noodles (thick)
• 1 cup Tofu Puffs
• 2 cups Bean Sprouts
• 4 tablespoons Laksa Paste (shellfish-free)
• 2 cups Vegetable Broth
• 2 halves Lime
• 1/4 cup Cilantro
• 4 halves Hard-boiled Eggs (optional)

Instructions

1. 1Place the 1 lb of boneless, skinless Chicken Thighs into a large heavy-bottomed pot. Add the 2 cups of Vegetable Broth. Bring the liquid to a rolling boil over high heat (approximately 212°F / 100°C), then reduce the heat to medium-low. Simmer for 15-20 minutes, or until the chicken is cooked through and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Carefully remove the 1 lb of Chicken Thighs from the pot and place them on a cutting board to cool for 5 minutes. Once cool enough to handle, shred or dice the 1 lb of Chicken Thighs into bite-sized pieces.
2. 2Using the same large heavy-bottomed pot, heat the 4 tablespoons of shellfish-free Laksa Paste over medium heat (approximately 300-325°F / 150-160°C) for 1 minute, stirring constantly, until it becomes fragrant. Pour in the 2 cans (13.5 oz each) of Coconut Milk and the remaining 2 cups of Vegetable Broth. Stir thoroughly with a whisk or spoon to fully combine the laksa paste with the liquids.
3. 3Increase the heat to medium and bring the mixture in the pot to a gentle simmer (small bubbles forming around the edges, approximately 190-200°F / 88-93°C). Add the 1 cup of Tofu Puffs and the shredded or diced 1 lb of Chicken Thighs to the simmering broth. Continue to simmer for 10 minutes, stirring occasionally, to allow the flavors to meld and ensure the tofu puffs are warmed through and softened.
4. 4While the laksa broth simmers, bring a separate medium pot of water to a rolling boil over high heat (approximately 212°F / 100°C). Carefully add the 12 oz of thick Rice Noodles to the boiling water. Cook the noodles for 5-7 minutes, or until they are tender but still have a slight chew. Drain the cooked 12 oz of Rice Noodles thoroughly in a colander.
5. 5Divide the cooked and drained 12 oz of Rice Noodles evenly among 4 individual serving bowls. Place a generous portion of the 2 cups of Bean Sprouts on top of the noodles in each bowl.
6. 6Carefully ladle the hot laksa broth, along with the 1 cup of Tofu Puffs and the 1 lb of Chicken Thighs, over the noodles and bean sprouts in each of the 4 serving bowls. The heat from the broth will slightly soften the bean sprouts.
7. 7Garnish each bowl of laksa with a sprinkle of the 1/4 cup of fresh Cilantro. Serve the 2 halves Lime, cut into wedges, alongside the bowls for squeezing over the laksa. If desired, add one of the 4 halves Hard-boiled Eggs to each bowl.

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